Located in the southwestern region of China, the Yunnan–Kweichow Plateau, is closely related to the origins of Pyrus L. Despite this important status, there has been relatively little population genetics research focused on the wild Pyrus species in this area. To address this gap in knowledge, the present study was conducted investigating wild Pyrus species distributions in the Yunnan–Kweichow Plateau region. These analyses entailed the collection of 80 accessions, whole-genome resequencing, and the detection of variants including SNPs, InDels, SVs, and CNVs. Genetic structure analyses revealed clear differences between P. pashia and P. calleryana, where the former was additionally subdivided into five groups. The genetic structure of these accessions was closely aligned with their geographic distribution, highlighting the fragmented nature of wild Pyrus populations on the Yunnan–Kweichow Plateau. Analyses of genetic diversity suggested that the central and easter portions of Yunnan Province are key centers of Pyrus diversity on the Yunnan–Kweichow Plateau, whereas the highest degree of differentiation was observed for wild Pyrus in the southwest and northwest regions. Demographic analyses indicated that wild Pyrus populations on the Yunnan–Kweichow Plateau are currently in a state of population contraction, with evidence of migration events between these populations.

The UGT72 gene family encodes proteins that glycosylate phenylpropanoids, and thus contribute to the synthesis of various phenolic substances. However, their functional role and evolutionary history in Pyrus spp. remains poorly understood. Here we explored the evolution, amplification, coding region structural variation, and functional divergence of the UGT72 gene family and its subfamilies. Further, we identified functional genes involved in arbutin synthesis and functionally validated the key genes. 15 UGT72 genes were identified in the complete genome sequence and classified into two subfamilies of Pyrus betulifolia. Significant expansion of the UGT72 gene family occurred after genome duplication in P. betulifolia. 53.33 % of all UGT72 family genes were found to have undergone expansion via WGD/segmental duplication. A noteworthy discovery was that the amplification of functional genes such as PbUGT72B1714 during polyploidization, combined with the loss of vital motifs and variations at important sites within these genes, significantly impacted the diversification of arbutin metabolism. These findings offer novel insights into how gene gains and losses caused by WGDs have contributed to metabolic diversification and evolutionary adaptation in Pyrus, as well as a groundwork for more detailed investigations into the mechanisms of arbutin metabolism.

Pears are popular among consumers for their juicy and delicious taste. In this study, the sugar and organic acid compositions of pear fruits with different texture types during development were determined by ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS), and fruit texture traits were determined by a texture analyzer. The results showed that the dominant sugar in soft and crispy types of pear fruits was fructose. The main difference between pears was the second-highest sugar component; glucose content was higher in crispy-flesh pear fruits while sucrose content was higher in soft-flesh pear fruits. The composition of organic acid components in both texture types of pear fruits was similar. The turning points of changes in the content of sucrose, sorbitol, glucose and quinic acid were different between different-textured pear varieties. A Pearson correlation analysis showed that sugar and organic acid components were significantly correlated with single fruit weight and soluble solid contents (SSCs), respectively. There was a high correlation among texture traits, individual sugars and organic acids. A partial least squares discriminant analysis (PLS-DA) VIP score plot showed that the differential traits with scores greater than 1 were total soluble sugars/total organic acids (TSSs/TAs), fracture and malic acid/citric acid (MA/CA), which could distinguish pear fruits of different texture types better and reflect the uneven quality differences among pear fruits adapted to different origins. The comprehensive analysis results of the flesh texture parameters and sugar and organic acid components are in line with objective reality and will provide a reference for quantitative indicators of the sensory evaluation of pear varieties as well as for molecular mechanism research on trait differences.

[目的]进一步完善我国梨种质资源描述评价体系,确定梨若干果实数量性状的分级评价指标及参照品种.[方法]对国家果树种质兴城梨圃保存的梨11个种456份资源和114份新品种共570份材料的9个果实数量性状进行数据采集及整理,使用SPSS 19.0软件进行数据统计分析,绘制各数量性状频率分布直方图,进行分级评价并选取参照品种.[结果]梨种质资源果实数量性状变异系数最大的是可滴定酸含量,为128.43％.9个果实数量性状数据均为偏正态分布.使用等距法绘制各果实数量性状频率分布图,果梗长度和果梗粗度采用5级分级,果心大小采用4级分级.由于脆肉型梨(含白梨、砂梨和脆肉型梨新品种)、西洋梨和秋子梨单果质量、果实横径、果实纵径、果肉硬度、可溶性固形物含量、可滴定酸含量6个性状差异显著,因此分别进行分级,相应分级标准为:脆肉型梨和西洋梨的单果质量、果实横径和果实纵径采用4级分级方法,秋子梨的单果质量、果实横径和果实纵径采用3级分级方法;果肉硬度均采用3级分级方法;可溶性固形物含量和可滴定酸含量均采用5级分级方法.每个性状的各等级选取2个参照品种.[结论]梨种质资源9个果实数量性状中可滴定酸含量的变异系数最高,更能体现梨品种间的差异.9个性状均不符合标准正态分布,其原因可能是长期人为选择的结果.软肉型梨(秋子梨和西洋梨)的平均可溶性固形物含量和可滴定酸含量高于脆肉型梨.9个果实数量性状采用了3级、4级和5级等3种不同的分级方法.

Aroma is an important sensory factor in evaluating the quality of pear fruits. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS) to analyze the volatile organic compounds (VOCs) of three crispy pears and five soft pears during shelf life, and the changes in soluble solids content (SSC) were analyzed. The results showed that the SSC of the soft pears such as Nanguoli, Jingbaili and Louis was always higher than that of the crispy pears throughout shelf life. A total of 160 VOCs were detected in the eight pear varieties. Orthogonal partial least squares discriminant analysis (OPLS-DA) and hierarchical cluster analysis (HCA) combined with predictor variable importance projection (VIP) showed that the eight pear varieties could be obviously classified into six groups according to the differences in their VOCs, and 31 differential VOCs were screened out, which could be used to differentiate between pears with different flesh textures. The results of clustering heat map analysis showed that, with the extension of shelf life, the content of each different VOC did not change much in crispy pears, whereas the difference in soft pears was larger. This study confirmed the potential of determining the optimal shelf life of different pear varieties about aroma evaluation and studying the mechanism of differences in VOCs in the future.

利用荧光SSR引物分析起源于中国南方12个省区的154份梨地方品种的遗传多样性和遗传结构,为梨种质资源收集保存、品种改良、种质创新和资源利用提供理论依据.17对SSR引物在154份梨地方品种中检测到303个等位基因,不同引物(位点)扩增的等位基因数10～27个之间,平均为17.8个;观测杂合度Ho范围在0.312(位点NAUpy09t)～0.851(位点NAUpy08t)之间,平均值为0.690;期望杂合度He范围在0.613(位点NH029a)～0.919(位点NAUpy08t),平均值为0.822;多态性信息含量(PIC)值范围在0.578(位点NH029a)～0.913(位点NAUpy08t)之间,平均值为0.805.12个省区品种群体之间的遗传距离为0.181～1.576,遗传相似系数为0.207～0.834.贝叶斯遗传结构分析表明,当K=4时,ΔK值最大,154个梨地方品种可以划分为4个亚群.140份(90.91％)供试材料的Q值≥0.6,血缘相对单一;另外14份材料的Q值＜0.6,具有混合来源,遗传背景较为复杂.广东品种群与其他地区品种群之间的亲缘关系较远,基因来源单一且独特,属于特殊基因群.个体聚类分析显示,在遗传距离0.54处将154个品种分为8个类群,个体聚类结果与其遗传背景相关.

[目的]探究7个梨品种在不同采收期、不同货架期果肉质地的变化规律及质构性状的差异.[方法]以脆肉梨品种怀来大鸭梨、库尔勒香梨和鸭梨,以及软肉梨品种京白梨、南果梨、五九香和珍妮阿这7个梨品种为试验材料,对不同成熟度梨果的平均单果质量、可溶性固形物含量进行测量,应用质构仪质地多面分析法(TPA)测定果肉的破裂力、硬度、内聚性、弹性、胶黏性和咀嚼性等6个质地参数指标,并对质地参数进行相关性分析.[结果]7个梨品种的平均单果质量均随着成熟度的增加而逐渐升高,可溶性固形物含量的变化趋势因品种和果肉质地类型的不同而存在差异.不同采收期的脆肉梨怀来大鸭梨、库尔勒香梨和鸭梨,随着货架期的延长,果肉破裂力、硬度、内聚性、弹性、胶黏性和咀嚼性均在较小的范围内变化,且随着采收期的延长呈逐渐降低的趋势,其中鸭梨的果肉质地参数值始终处于较高水平.而软肉梨京白梨、南果梨、五九香和珍妮阿果肉质地参数的变化与脆肉梨相比较大,果肉破裂力、硬度、弹性、胶黏性和咀嚼性等参数值均在货架期7～14 d时呈下降趋势,在货架期14～21 d时无明显变化,内聚性的变化趋势因品种不同而存在差异.相关性分析表明,果肉破裂力、硬度、弹性、胶黏性和咀嚼性之间均呈极显著正相关,而内聚性与硬度和咀嚼性呈显著正相关,与胶黏性呈极显著正相关.[结论]采用质构仪TPA法获得的相关质地参数指标能准确地反映出不同成熟度的梨果在货架期质地的变化规律及不同梨品种之间质构特性的差异,为梨果实采收期判断和采后果肉质地鉴定评价提供一定的参考依据.

使用SSR荧光分子标记技术与流式细胞术相结合的方法,对保存于国家果树种质兴城梨、苹果圃内的100份梨种质资源进行倍性鉴定.结果表明:共鉴定出18份新的梨多倍体种质,其中三倍体梨种质17份,二、三倍体嵌合体1份;4份存在争议的三倍体种质,分别是其力阿木提、骚梨、六月鲜、窝窝.少量SSR位点的多等位基因扩增不能作为梨多倍体种质资源的判断依据,多个SSR位点的3个等位基因扩增,并结合流式细胞术可以准确鉴别梨多倍体种质资源.

Pears are popular by consumers because of their unique taste and flavor. Flesh texture and aroma are important economic characteristics of pear fruits. There are many reports on the research of flesh texture and aroma of pears, and more research progress had been made. First of all, the results of research on flesh texture and aroma of pears are summarized in this paper. According to the flesh texture, pear germplasm resources can be divided into melting-flesh type, crisp-flesh type and interspecific hybrid type. Among them, Pyrus bretschneideri, P. pyrifolia and P. sinkangensis are planted and cultivated as crisp-flesh pear fruits, which are crisp and juicy, with good eating quality, while P. communis and P. ussuriensis were melting-flesh pear fruits, which could be eaten only after ripening and softening. The flesh texture of fruit is often directly used to reflect the taste of the fruit, and aroma is an important factor affecting the sensory quality of the fruit. The volatile substances in pear fruit mainly include esters, alcohols, alkenes, ketones and acids. The type and content of these volatile compounds determine the flavor of the fruit and consumer preferences. Secondly, the mechanism of flesh texture and aroma formation of melting-flesh pear and crisp-flesh pear are elaborated. The degradation pathway of pectin in the softening process of melting-flesh pear and crisp-flesh pear is significantly different, which leads to the different ripening and softening characteristics between two types of pear varieties. When the contents of water-soluble polyuronides（WSP） and ionic-soluble polyuronides（ISP） in melting-flesh pear fruits increase and the contents of CDTA-soluble polyuronides（CSP） decrease, the flesh hardness decreases; However, the content of WSP in crisp-flesh pear fruit increases slowly, the content of CSP is higher and decreases slightly with the extension of storage time, and the flesh hardness decreases slowly. In addition, sucrose metabolism is also involved in the ripening and softening of melting-flesh pears,which could be regulated by regulating the composition and content of soluble sugar. LAC gene family plays an important role in the lignin synthesis and stone cell development of Dangshansuli, which affects the fruit hardness. The aroma reflects the flavor characteristics of different pear varieties. It could affect the synthesis of aroma substances in melting-flesh pear fruits by regulating the expression of genes related to ester synthesis and the differential expression of plant hormone signal transduction genes and genes encoding transcription factors. In crisp-flesh pears, LOX gene family is involved in the synthesis of aldehydes and alcohols in the fruit. BAHD acyltransferase superfamily catalyzes the synthesis of esters, terpenes and other substances, The ADH gene family is closely related to the formation of alcohols during fruit ripening. Furthermore, the factors affecting the flesh texture and aroma formation are reviewed. The flesh texture and aroma substances in the fruit of pear are different due to different varieties, maturity and post-harvest treatment methods. There are significant differences in flesh hardness,brittleness, stickiness, chewiness and other texture parameters among different pear varieties’ fruits.The hardness and breaking force of most soft flesh pears decrease rapidly with the extension of storage time, while the hardness and breaking force of most crisp flesh pears cannot change much with the extension of storage time. There are also great differences in the types and contents of aroma substances and the types of characteristic aroma substances among different pear varieties’ fruits. Therefore, different pear varieties’ fruits show different flavor type. The maturity of harvest also affects the flesh texture of pear fruit and the type and content of aroma substances in the fruit. Properly harvested pear fruits could show good fruit texture and quality, while delayed harvest fruits with higher maturity could lead to texture softening and short shelf life. But compared with the fruits harvested early, the fruits harvested late show more fragrant flavor, and the fruits harvested early have a green flavor. Postharvest 1-MCP treatment for pear fruits could significantly inhibit the deterioration and softening of the fruit, maintain the quality of the fruit during storage, but lead to the reduction of the type and concentration of volatile substances in the fruit. The loss of fruit flavor could be reduced and the quality of the fruit could be maintained by increasing the temperature during storage or applying ethylene, salicylic acid, glycine betaine and other exogenous regulators before storage. In addition, the flesh quality of pear fruits is affected by the different storage methods and storage time. And the types and relative content of aroma substances are affected by bagging, fertilization and other treatments during development of pear fruits. Finally, the study directions in flesh texture and aroma is suggested, in order to provide reference for the study of evaluation on flesh texture, fruit aroma and the cultivation of new pear germplasm with different aroma types.

[目的]分析影响川梨分布的主导气候因子及不同时期的潜在分布.[方法]基于MaxEnt模型结合ArcGIS软件对川梨自冰期以来不同时期的分布进行预测.[结果]在末次盛冰期川梨适生区主要位于云南省、西藏东南部、四川东南部、贵州西部和广西西部地区,总面积约为96.31万km2.随历史气候的变迁,川梨由末次盛冰期经全新世中期进入当代,分布区面积呈现先下降后上升的趋势.当代川梨主要分布于云南北部、四川南部、贵州西部和西藏东南部等地,适生区总面积约为74.03万km2.在未来(2070 s)气候情境下,川梨潜在适宜分布区与当代相比有所增加,总面积为82.99万km2,增加12.10％,其中低适宜生境向西藏、四川西北部地区扩张,云南南部的高适宜区收缩明显,仅在少数地区轻微扩张.采用刀切法筛选出影响种群分布变化的4个主导气候因子及变化区间,即气温季节性变化在4000～5200,最暖季降水量在550～1000 mm,等温性>42％,最暖季平均温度11～23℃.[结论]利用MaxEnt模型模拟各气候因子对川梨地理分布的影响表明,季节性气候变化是影响川梨分布的主导气候因子,另外最暖季降水量、等温性和最暖季平均温度也起了重要作用,而相对于水分,温度对种群分布的影响更大.川梨所在的横断山脉、云贵高原等地区拥有高度的地形异质性,湿度变化较小,而且在中国南方亚热带地区,可能由于气流运动形成丰富的山地降水,山地地表的水热条件仍然适宜森林植被生长,从而使川梨在复杂的山区地形和温和的微环境下保存下来,并未受到冰期的不利影响或限制作用.

我国是世界果树起源中心之一,种质资源类型十分丰富,为我国乃至世界果树产业发展提供了重要的基因资源."六五"以来,我国在果树种质资源收集保存、研究利用方面取得了巨大突破,为我国果树产业发展提供了必要支撑.系统概述了我国果树资源科技动态,并对未来发展趋势进行了展望,以期为我国果树种质资源研究的长足发展提供参考.

为探究不同杜梨资源对盐碱胁迫的生理响应及筛选耐盐碱资源,以甘肃、山西、辽宁等地收集的17份杜梨资源3000余株幼苗为试验材料,采用中性盐和碱性盐混合胁迫处理,测定盐碱抗性相关的生理指标,基于主成分分析法、热图及聚类分析法和抗逆系数法进行抗性评价.研究发现,抗性强的资源抗氧化酶活性和脯氨酸含量在受到胁迫后显著上升,300 mmol/L盐碱胁迫下超氧化物歧化酶活性显著上升的资源为河底杜梨3和平陆杜梨1,分别上升了 75.04％、70.04％;过氧化物酶活性上升显著的资源为甘肃杜梨1和河底杜梨1,分别上升了 1136.11％、742.86％;过氧化氢酶活性显著上升的资源为甘肃杜梨15、甘肃杜梨4,分别上升了 344.58％、343.42％,脯氨酸含量显著上升的资源为平陆杜梨2、河底杜梨1、河底杜梨3,丙二醛含量上升较多的资源为甘肃杜梨16、甘肃杜梨13、甘肃杜梨1.除甘肃杜梨13在低浓度(100 mmol/L)盐碱胁迫即出现明显盐害现象外,其他杜梨资源均在300 mmol/L浓度处理下才开始出现不同程度的盐害;利用不同方法进行耐盐碱性分析结果存在一定的差异,其中基于主成分分析法发现河底杜梨1、河底杜梨3、平陆杜梨1、甘肃杜梨15、山西杜梨1耐盐碱性强;基于热图和聚类分析发现甘肃杜梨4、甘肃杜梨15、平陆杜梨1、河底杜梨1和河底杜梨3具有较强的耐盐碱性;而利用抗逆系数法分析耐盐碱性较强的资源为甘肃杜梨1、河底杜梨1、甘肃杜梨16、甘肃杜梨4、甘肃杜梨15.综合3种方法的分析结果,河底杜梨1和甘肃杜梨15属于高抗盐碱类型,而甘肃杜梨13则为盐碱敏感型资源.

[目的]对梨种质需冷量与需热量关系进行探究以及种间对比、筛选优异资源.[方法]于2020年11月至2021年5月以国家梨种质资源圃保存的12个种的290份梨种质为试验试材,采用≤7.2℃模型、0～7.2℃模型和犹他模型3种需冷量估算模型以及需热量估算模型中的生长度时数模型,估算梨种质的需冷量、需热量.利用SPSS软件对结果进行聚类分析、相关性分析,Excel软件统计分类.[结果]犹他模型所估算的梨花芽需冷量范围为292～486.5 C·U,叶芽需冷量范围为347.5～519 C·U;0～7.2℃模型估算的梨花芽需冷量范围为86～324 h,叶芽需冷量范围为176～361 h;≤7.2℃模型估算的梨花芽需冷量范围为94～1052h,叶芽需冷量范围为321～1120h.生长度时数模型估算的梨花芽需热量范围为6108～9728GDH℃.散点图比较结果显示梨叶芽的需冷量普遍大于花芽;相关性分析结果显示,梨需冷量与需热量之间无显著相关性;花芽需冷量平均值整体呈现为西洋梨＞新疆梨＞白梨＞砂梨＞秋子梨,需热量平均值整体呈现为砂梨＞西洋梨＞新疆梨＞白梨＞秋子梨.筛选出低需冷量梨种质29份、低需热量65份、高需热量27份以及需冷、热量均低的种质12份.[结论]梨的需冷量、需热量范围广,种间差异符合一定的地域特性;犹他模型、0～7.2℃模型较为适合用于兴城地区的梨需冷量评价;需冷量和需热量的评价可为梨生产引种、栽培调控、花期预测、品种选育提供参考依据.

综述了世界果树种质资源收集、保护和利用发展动态,并提出果树种质资源科技发展趋势.国际上早在1974年建立了"国际植物遗传资源委员会"(IBPGR),专门从事植物资源多样性保存与应用,其中设有果树专业部门.美国在1987-1999年开展以中亚国家为主的果树资源规模性收集,仅在哈萨克斯坦就收集苹果种子达13万粒,随后开展针对苹果火疫病、黑星病等抗性种质的筛选和利用,至今为果树种质资源保存和利用强国.近年来,果树种质资源在表型和基因型的研究方面取得了重要进展,为资源的保护和利用提供了新的途径和方向.以国外果树种质资源科技发展动态为启发,提出其高水平保护和高质量利用的发展趋势.

How lipids influence post-harvest softening in pears is not well understood. LC-MS/MS (Liquid chromatography tandem mass spectrometry) and RNA-Seq analyses of 'Zaoshu Shanli' (ZSSL) pears were conducted during post-harvest storage. This approach enabled the identification of 98 different metabolites that upregulated and 95 that downregulated at 18 days post-harvest in ZSSL fruits to day 0. Metabolites were significantly enriched in KEGG (Kyoto Encyclopedia of Genes and Genomes) pathways including glycerophospholipid metabolism and glycosylphosphatidylinositol (GPI)-anchor biosynthesis. When comparing fruits from day 18 to those from day 0 postharvest, RNA-seq analyses further highlighted 6496 differentially expressed genes (DEGs) in ZSSL fruits that were significantly enriched in KEGG pathways including glycerophospholipid metabolism and fatty acid degradation. Overall, these results suggested that glycerophospholipid metabolism is closely related to the post-harvest softening of pears. Further research will be essential in order to fully explore the functional implications of and mechanistic basis for these findings.

Postharvest period is a process of natural maturation and senescence. The peel structure and antioxidant capacity of pears are the most important factors that affect its postharvest quality. However, the changes in pear peel properties are still unclear during shelf life. In this study, transmission electron microscopy (TEM) and scanning electron microscopy (SEM) were used to investigate the ultrastructural characteristics of pear peel during shelf life, and to determine the changes in peel antioxidants, active oxygen scavenging enzymes, and antioxidant capacity. The results showed that after a 30-day shelf life, the peel cuticles of all tested varieties had varying degrees of color loss and withering, and the integrity of the cells of peel was also damaged, but the surface layer cells of Xuehuali (XH), Huangguan (HG), and Yali (YL) were smoother than Wonhwang (WH) and Housui (HS), and the integrity of the peel cells was also better. In this experiment, there were significant differences in the contents of total polyphenol and total flavonoids among different varieties, and also significant differences in the variation range and variation trends in the activities of peroxidase and catalase (p < 0.05). The total antioxidant capacity of YL pear peel was the highest (68.76 Ug−1), while that of WH pear peel was the lowest (26.37 Ug−1). In conclusion, YL and XH, the representative varieties of White Pear, have better skin structure stability and antioxidant capacity than Sand Pear varieties HS and WH. The overall results provide a theoretical basis for further structure and function investigation of pear peel.

[目的]探究杜梨、木梨、秋子梨3种重要梨野生砧木资源抗氧化酶(SOD、POD、CAT)活性差异及盐碱胁迫处理后的变化.[方法]采集大树和实生苗期杜梨、木梨、秋子梨资源叶片,进行盐碱胁迫处理,测定处理前后SOD、POD、CAT活性并比较其差异.[结果]SOD活性,杜梨＞秋子梨＞木梨,胁迫处理后均明显上升;POD活性,秋子梨＞木梨＞杜梨,胁迫处理后均显著上升;而CAT活性,木梨＞杜梨＞秋子梨,处理后仅杜梨活性升高.杜梨叶片抗氧化酶活性强于木梨、秋子梨.山西杜梨1和山西杜梨3耐盐碱性强.[结论]盐碱胁迫处理后,SOD平均活性增加最多,其次为POD平均活性,CAT平均活性降低.杜梨抗氧化酶活性及耐盐碱性强于木梨、秋子梨.

梨属植物主要分布在欧亚大陆和北非,一般认为起源于中国西南部山区.通过简要回顾梨属植物的主要分类研究成果,比较不同学派专家对梨属植物分类研究的分歧,分析了梨属植物形态分类困难的形成原因,梨属植物的配子体自交不亲和性导致了植物形态分类研究的差异,结合生化指标的分类研究和结合分子技术的分类研究部分验证了形态分类的结果.并结合最新命名法规"墨尔本法规"和人工智能,对梨属植物分类研究提出了展望,梨属植物的分类对种质资源保护、评价和利用具有重要意义.

'华香脆'梨是以'沙01'作母本,以'南果梨'作父本杂交选育的三倍体梨新品种.平均单果重158 g,果实倒卵形.果皮底色黄绿色,阳面着淡红色.果肉白色,肉质较细、松脆,汁液多,风味甜,可溶性固形物含量12.70％,可滴定酸含量0.32％,每100 g果肉石细胞含量0.36 g.在辽宁省兴城地区,果实9月底成熟,果实发育期155 d左右.

根据联合国粮农组织的统计数据,分析了非洲10个国家的梨收获总面积、总产量和平均单产情况.介绍了几个主要产梨国的梨生产分布区域和主栽品种,并概括了其在梨资源育种、栽培管理、病虫害防治和贮藏保鲜等方面的相关研究进展,分析了影响非洲梨产业的主要因素.